Gault&Millau Tour Bretagne 2026: all the Breton winners

It was in Vannes, in the wooded grounds of the Domaine du Liziec, that gastronomic Brittany gathered on Monday morning. Eleven partners, three culinary demonstrations, a cascade of trophies - and, at 12.30pm, the long-awaited revelation of the Gault&Millau d'Or 2026. Here's a look back at a ceremony led by sponsor Loïc Le Bail and concluded where it began: atOlivier Samson's table.

The godfather: Loïc Le Bail, Nori - Le Brittany in Roscoff

Thirty-six years in the same place, facing the same bay. And not an ounce of weariness. Loïc Le Bail is one of the most loyal figures in Breton gastronomy (3 toques, Gault&Millau d'Or 2025) and his cuisine at Le Brittany & Spa in Roscoff has never ceased to evolve. Deep Brittany and intimate Japan: buckwheat, ribot milk, seaweed, miso. It seems an unlikely alliance. In fact, it's perfectly logical: his wife is Japanese, as is his sous-chef.

Eloquence Trophy: Aurélia Le Quillec

Awarded by Loïc Le Bail to Aurélia Le Quillec(Hyacinthe et Robert). The Trophée de l'Éloquence is a competition created to promote and enhance the value of the restaurant and service professions. It is aimed at young people in the hotel and catering industry, and takes place on the eve of each stage of the Tour, during the Sunday evening dinner.

Trophée Pâtissier: Julien Noray, Iodé in Vannes

Julien Noray started out in chemistry. Then he won a bronze medal at the French dessert championship. Then he opened Iodé with chef Sophie Reigner, whom he had met at Alan Geaam. The trophy, presented by Julien Blin of Debic, rewards a patisserie that knows exactly where it is: in Brittany, by the water. Iodine, milk jam, pear, hay, wakame. it smells of the sea.

samuel Jacques - Gault&Millau

Trophée Techniques d'Excellence: Christophe Le Fur, Auberge Grand'Maison, Guerlédan

Cap Fréhel, Dinard hotel school, Paris - Clos Longchamp, Sorbonne, top caterers. Then one day, the return. "I have buckwheat running through my veins. " Christophe Le Fur took over the Auberge Grand'Maison in Mûr-de-Bretagne, an institution since 1954, and never looked back. 3 toques since 2019. The trophy was presented to him by Noémie Meyer Ferre de Sainte Joie.

samuel Jacques - Gault&Millau

Terroir d'Exception Trophy: Marine Hervouet, Dames à Dol-de-Bretagne

A former truck driver in Dol-de-Bretagne. The choice surprised everyone except them. Marine Hervouet and her partner Pascaline Albicini met at the CFA at the age of 16, went to Paris together - l'Arpège for five years, then La Table de Bruno Verjus - before leaving it all behind to open Dames in 2025 in this forgotten corner of Brittany. A two-minute walk from the TGV station, not far from the expressway, and fully booked for every service since summer. Pascaline in the dining room and cellar, Marine in the kitchen: a cuisine rooted in Brittany's terroir, brought to life by two women who cut their teeth with the best and decided to come home.

samuel Jacques - Gault&Millau

Cuisine de la Mer, des Lacs & des Rivières Trophy: Quentin Durand, Maison Vermer, Saint-Malo

Patrick Jeffroy, Nicolas Sale at K2, Pierre Gagnaire at La Bastide de Gordes. Quentin Durand built up an ambitious chef's CV - before returning to Brittany and reinventing everything in a sober setting, a stone's throw from Rochebonne beach. at Maison Vermer, the name says it all: green and sea, land and ocean. Jean-Christophe Moll of Kaviari presented the deserved trophy.

samuel Jacques - Gault&Millau

Trophée Tradition d'Aujourd'hui: Josselin Le Diffon, Ac'hann, Brest

Ac'hann. "From here", in Breton. Two words, one program. Josselin Le Diffon passed through the Agapa in Perros-Guirec and two years at La Butte before taking over an old Brest restaurant in October 2025 with his partner Eva Lotrous. 35 € menu, local products, dazzling word-of-mouth. The trophy, presented by Béranger Martinel of Jinchan Foods, came as no surprise to anyone in the room.

samuel Jacques - Gault&Millau

Sommelier Trophy: François Cochet, Terrible à Rennes

Wine geek, son of Rennes restaurateurs, trained as a sommelier with Pierre Gagnaire and the great Patrick Borras. That's where he met Clément Foucré - in the kitchen, not the cellar. They shared an apartment, and dreams, and ended up opening Terrible in December 2025 in a former Rennes tea room: over 350 references, almost entirely in natural wines. Arnaud Le Sergent of Veuve Clicquot presented the trophy.

samuel Jacques - Gault&Millau

Young Talent Trophy: Noé Viviès, Jozy in Rennes

Amsterdam. Hong Kong. Japan. Noé Viviès is not yet 30 and has already lived several lives. Son of a Breton shipowner with ties to Kersauson, he trained at the Amber restaurant in Hong Kong and spent two years as chef-in-residence in Japan, where he met Lucy Rosedale, his partner and sommelier. They opened Jozy in Rennes in September 2025: locavore, seasonal, four people at the start, eight six months later. Gaëlle Raynal of Sysco presents him with the trophy.

samuel Jacques - Gault&Millau

Home Trophy: Solène Conraux, La Butte, Plouider

She grew up there. Her grandmother ran the boarding house, her father took over, she left to work in the hotel trade in Strasbourg - and she came back. Solène Conraux is La Butte as much as La Butte is her: gentle, efficient, always there. Gastro, bistro, hotel, eco-responsible approach to the point of eliminating the swimming pool in 2025 - she's the one who keeps the balance. Trophy presented by Sébastien Rolly of Api&You.

samuel Jacques - Gault&Millau

Trophée Jeune Talent en Salle: Eileen Wallet, Chez Pipon, Lorient

Piano teacher at the Conservatoire d'Asnières. Bassist in a punk trio called Acid Gras. Then a florist's CAP. Then, a chef I met in the brasserie across the street. And then Lorient. Eileen Wallet and Victor Chaigneau opened Chez Pipon in December 2025: he alone in the kitchen, she alone in the dining room, 35 covers, energy to spare. Trophy presented by Thibault Migne de Jura.

samuel Jacques - Gault&Millau

Grand de Demain Trophy: Nolwenn Le Corre, Hostellerie de la Pointe Saint-Mathieu

Third generation. The house has been in existence since 1954, founded by the grandmother and expanded by the parents. Nolwenn Le Corre arrived in 2015 with a single idea: to turn it into a true gourmet restaurant. Trained by Alléno and Le Squer, she has succeeded. at Hostellerie de la Pointe Saint-Mathieu, the sea is everywhere - on the plate and in the view. Paul Dodin of Robur presents her with the trophy.

samuel Jacques - Gault&Millau

Gault&Millau d'Or 2026: Olivier Samson, La Table du Liziec, Vannes

Philippe Laruelle of De Buyer and Mathieu Levelu of Charvet presented the supreme title to Olivier Samson - right there in his own home. The son of workers from central Brittany, he spent time in Geneva and the Côte d'Azur, before returning in 2011 to open La Gourmandière in Vannes. Thirteen years, 3 toques. Before starting all over again at Domaine du Liziec: 16th-century château, six-hectare park, sensory and singular cuisine. Confit abalone, buckwheat cream, subtly sour coarse milk. Brittany in all its complexity - and emotion to boot.

samuel Jacques - Gault&Millau